Good Food Jobs: Chocolate & Cheese

CHEESE MAKING INTERNSHIP
Cato Corner Farm
Colchester, CT

Cato Corner Farm, a family owned dairy farm making award-winning cheeses, is seeking a paid intern to work Thursday through Sunday starting in late August.

Responsibilities include:

Help make a variety of our cheeses;
Help care for cheese in our underground cave;
Help sell cheese at farmers’ markets;
Help prepare cheese for sale;
Help clean up cheese room and equipment after cheese making

Intern should be hard-working and eager to learn and must work well with others. This is a physical job – you must be able to lift 30 – 50 lbs repeatedly and spend all day on your feet in a hot cheese making room or moldy cheese cave!

We offer excellent first-hand experience, a dedicated staff and fun work environment, and exposure to all the aspects of running a cheese business. Many past interns have joined our staff or gone on to successful jobs as cheese makers or mongers.

DETAILS
$8.25 per hour. A low cost room is available for the right applicant in a private house a short distance from the farm. Internship lasts a minimum of 4 months (through December) or up to one year.

TO APPLY
If interested, please submit an email cover letter and resume to Mark at catocornerfarm@mindspring.com or call 860.537.3884.

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FACILITIES DIRECTOR
Stone Barns Center for Food and Agriculture
Pocantico Hills, NY

ABOUT STONE BARNS CENTER
Stone Barns Center is a unique nonprofit organization dedicated to celebrating, teaching and advancing community-based food production and enjoyment. Located just north of New York City, the Center’s farm and education center serve as a vibrant public resource—a place to think about food issues, ask questions, and become involved in the production and enjoyment of local, seasonal food. The Center seeks to be a unique, leading educational resource to address a broken food system and the dire consequences it leads to for our health and our environment.

The Director of Facilities will lead the management and day-to-day operation of the buildings and grounds for a suite of historic barns, working farm and restaurant. S/he will be part of a 40+ person team and responsible for helping the Center to realize its mission to celebrate, teach and advance community-based food production and enjoyment.

Key to the role will be an effort to help the organization strengthen its operations and further its mission by working to retrofit the existing facility to rely upon green and renewable energy sources. The successful candidate will develop a comprehensive facilities plan for the institution and be responsible for the annual and capital budgets for the facility. These plans will be developed in accordance with the organization’s overall strategic plan and interest in furthering practices that lead to a healthier community and environment. (i.e.: zero waste system and recycling)

S/he must be committed to maintaining current knowledge in the field of facilities management and maintenance as well as applicable federal, state and local laws and regulations. S/he will manage and negotiate contracts with outside maintenance vendors and engineers. S/he must have a strong service ethic and an interest in supporting an active team and facility that is open to the public. S/he must have hands on mechanical experience.

The incumbent will:

Oversee operational maintenance. (Examples: cleaning, carpentry, event set up, snow plowing grounds keeping, etc.)
Supervise facility cleaning. Source environmentally sound supplies.
Oversee landscape maintenance.
Oversee and manage parking.
Manage and supervise department staff including grounds workers, custodial staff, shipping and receiving and security personnel.
Direct and inspect facility for regulatory compliance and safety. (Including: building and safety codes, hazardous waste disposal, OSHA, etc.)
Assess and monitor facility repairs and relationships with outside vendors to ensure cost effectiveness. Execute and manage contracts with vendors.
Oversee day-to-day and preventative maintenance for electrical, plumbing and HVAC systems. S/he must have a working knowledge of BMS systems.
Create, implement and maintain department repair and capital improvement budgets including forecasting and planning for facilities improvements.
Maintain and update security, a comprehensive safety plan and an emergency notification procedure.
Monitor facilities emergencies including equipment breakdowns, facilities malfunctions and alarm calls.
Implement ecologically sound approaches to pest/rodent management.
Source environmentally sound supplies.
Ensure proper recycling of all facility waste that is not composted.

This position reports to the Executive Director and will have supervisory responsibilities. Qualified candidates will have ten years of experience working in facilities, engineering or a related field.

TO APPLY
Please send a cover letter and resume to jobs@stonebarnscenter.org.

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RETAIL MANAGER
Murray's Cheese, Bleecker Street Location
New York, NY

Murray's Cheese seeks an experienced retail manager with strong leadership and customer service abilities to run its flagship store on Bleecker Street. Qualified candidates will have at least 5 years of management experience in the specialty foods industry, including experience in all areas of store merchandising and operations.

Knowledge of cheese and salumi is required; experience with catering and prepared foods in a retail environment is preferred. Bilingual (Spanish) is a plus. Must be available to work evenings and weekends.

A competitive compensation package is available, including vacation, insurance, and 401k

TO APPLY
Email resume and cover letter to louise@murrayscheese.com

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AMERICORPS NATIONAL DIRECT MEMBER
Share Our Strength Operation Frontline
Chicage, IL

WO WE ARE
Share Our Strength’s Operation Frontline® is a nutrition education program that mobilizes volunteer chefs and nutritionists to teach adults, kids, and teens how to prepare delicious, healthy and low-cost meals. The key to our success is our hands-on approach to teaching about healthy eating—at Operation Frontline our classroom is the kitchen! Local chefs and nutritionists teach Operation Frontline classes throughout Chicago and the program is free to the community.

RESPONSIBILITIES
The AmeriCorps*National Direct member will:

Recruit and train volunteers
Identify new class sites
Establish and maintain partnerships
Coordinate cooking-based nutrition classes
Develop sustainable financial support for the program
Members are visible in the communities where they work and work closely with program volunteers, a network of nonprofit agencies, class participants and graduates

REQUIREMENTS
A successful candidate will be:

Proactive, self-starter who thrives while working independently in a fast-paced environment
Outgoing and dynamic with strong organizational skills
Programmatic duties are based in the field; therefore this person must have ability to exercise independent judgment while managing multiple priorities
The ability to deliver strong results from visions is highly desirable given that our program is quickly expanding

OTHER QUALIFICATIONS

Experience working in a nonprofit setting
Bachelor’s degree
Comfort with speaking to a variety of audiences
Knowledge or training in nutrition and/or culinary arts preferred
Knowledge of Microsoft office, database entry, accounting
Spanish speaking preferred
Dedication to helping alleviate hunger, poor nutrition and a passion for food justice!
Car and valid license is necessary

One full time position is available in Chicago and requires a 12 month commitment for 35-40 hours a week. Benefits include education award upon successful completion of service, health coverage, living allowance and training. Additionally, you are eligible for loan deferment during your year of service.

TO APPLY
Please email a cover letter and resume to Ms. Dale Cain dcain@nmh.org outlining your experience and interest in the position.